Mango Chicken with Couscous

About a year ago I came across this recipe in a health food magazine and with a few alterations this dish has become a huge winner with my husband. I used to think that the idea of having fruit and chicken in the same dish was well...odd... but after eating this it opened my mind and my palate to the many possibilities. I LOVE this dish!Makes 2-3 servings

Here is my bone in chicken breast. You can use boneless breast as well but there is something about the bones that keeps the chicken moist and tender as it cooks. Season your chicken with 1 tablespoon of Jamaican curry powder, salt, pepper and a 1/2 teaspoon of onion powder. Rub the spices into the chicken. The Jamaican curry powder that I have is mild and not spicy so while 1 tablespoon may sound like a lot it really isn't. With whatever curry powder you choose to use make sure you give it a taste before using it in this recipe.

Squeeze out the lemon juice and add the curry, salt, honey and olive oil. Give it a good whisk.

Peel and chop the mango into 1 inch cubes. Chop the scallions, green and white parts. And roughly chop your almonds. You can use slivered or sliced almonds as well.

Roast your chicken for 25-30 minutes at 400 degrees.

While your chicken is roasting you want to cook your couscous. I use the above brand which as you can see only takes about 5 minutes. Add in the correct amount of water, a small tab of butter, bring it up to a boil, add the couscous, turn off the heat and cover. Very easy.

Both light and fluffy the couscous looks delicious. Now let's make it even MORE delicious.

Add some mango and a few sprinkles of almonds.

Slice your chicken and layer it on top with a few drizzles of the dressing.